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1
Preheat oven to 375 degrees F.
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2
In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop.
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3
Add the diced onion, garlic and corn kernels.
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4
Saute together until the corn feels cooked to the bite.
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5
Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
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6
For the mango salsa:
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7
Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
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8
For the vinaigrette:
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9
Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper.
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10
Leaving the blender running, add the oil in a slow thin stream and allow to emulsify.
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11
Taste and adjust seasoning with salt and pepper.
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12
To make the tomato salsa:
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13
Combine the tomato, tomatillos, garlic, parsley, and celery.
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14
Season, to taste, with salt and pepper and set aside.
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15
Fold together corn mixture and black beans.
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16
Season with salt and pepper.
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17
Add enough red wine vinaigrette to coat.
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18
(Do not feel compelled to use all of the dressing.)
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19
Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa.
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20
Garnish with scallions and cilantro leaves.
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21
Serve with any extra dressing on the side.
